Asparagus Risotto

Name: Asparagus Risotto
Ingredients: onion, peeled and diced; 4 tablespoons butter; 2 (14 ounce) cans chicken broth (Or 3 1/2 Cups homemade chicken broth); 1 1/2 cups water; 2 cups rice; 2 teaspoons minced garlic; 1 lb fresh asparagus, ends trimmed and cut into pieces; 2 cups cooked chicken (optional); salt and pepper

9 ingredients

4 steps

Ingredients

onion, peeled and diced
4 tablespoons butter
2 (14 ounce) cans chicken broth (Or 3 1/2 Cups homemade chicken broth)
1 1/2 cups water
2 cups rice
2 teaspoons minced garlic
1 lb fresh asparagus, ends trimmed and cut into pieces
2 cups cooked chicken (optional)
salt and pepper

Directions

1

In a medium sized saucepan, pour the chicken broth and water into the pan and heat through to almost a boil. Turn off the heat.
2

While the chicken broth is heating, in a large skillet or Saucee pan, melt the butter and add the onions and cook for about 8-10 minutes and until slightly browned. Add the rice and garlic and stir well. Cook the rice in the onions for about 3-4 minute and they start to brown. Add about 1 cup of the hot chicken broth and stir well. Add 2 more cups of chicken broth and stir in and allow the broth to cook down into the rice. About every 5-7 minutes, add more chicken broth by 2 cups at a time, stirring well after each addition of the broth.
3

When you add the last cup of broth, add the asparagus and if you prefer cooked chicken to the rice. Stir well. You may want to season the rice with salt and pepper and any other seasonings.
4

Cook the asparagus for about 10-15 minutes, or until bright green and softened.